Posts Tagged With: Published Short Stories

About once or twice a year, I get a real hankering for something called a Scotch Egg. Essentially, it’s a hard-boiled egg encased in sausage, rolled in breadcrumbs and deep fried until done. The Scotch Egg first appeared on the cuisine scene in the early 1700s and over the centuries has evolved into a picnic food. I first discovered this delicacy at the Texas Renaissance Festival several years ago and it’s always on my Sunday morning, post drunken night of revelry, need something in my tummy before I start drinking again faire agenda. For all intents and purposes, it’s a heart attack waiting to happen in a tasty little time bomb, and ties you over until you’re ready for your mid-afternoon turkey leg or bread bowl. They are THE BOMB. And I encourage everyone to try it at least once in their lifetime.

So, what got me to thinking about Scotch Eggs this morning? A couple of things, actually. Earlier this week, some meme was circulating around Facebook about a bacon stuffed scotch egg that looked to have potential. But at the end of the day, what really drew me to make them for my husband and myself this morning was last night’s episode of Outlander.

If you haven’t watched it yet, I won’t give too many spoilers, but I think it’s safe to say that Jamie Fraser has officially changed the meaning of Full Scottish Breakfast. And definitely don’t interrupt him while he’s having his breakfast. Does anyone need any more innuendo than this? I have this feeling that many a woman around the globe needed a cigarette after the first 5 minutes of the episode, and with good reason. It was HOT! I suddenly want to fill up the page with innuendo, but I’ll refrain because it’s possible I’ll break the internet if I try. But watch it. Or watch it 15 times like I have so far.

Speaking of all things naughty, the erotica is coming along quite well. I’m about 2.5 chapters from completing my first official draft and then off to my beta readers. It’s exciting and scary at the same time. I’ve never written pure erotica before, and especially one this dark. The goal of this has developed into a group project with a couple of friends for creating a new erotica series for ePublication. I know what you’re thinking: the world is full of countless erotica ePubs. And truly, you’re right to wonder why mine will be any different. It’s still too early to say if it is. But I like to think I’m doing something a little bit better and I have the writing skills to pull it off. Fingers crossed and pricked thumbs, we shall see in a few months when I release the first one.

I’d also like to give a shout-out to Brazil. I’ve noticed over the last couple of months that outside of the United States, I have the highest number of page views coming from Brazil. So thanks Brazil for reading me/following me and I would love to see some comments. I’m always curious who I’m reaching, why I’m reaching them and why they’re coming back. I like to think this blog is more than a random thought diary. I’m really interested in those who are humbling me with their attention! So please leave me a little note. I’ve met some of my best friends over the internet and we are never too old to make new friends.

In the meantime, enjoy this recipe for Scotch Eggs. I always get asked to share it when I cook them and post the pics on Facebook anyway. Have a great week, enjoy the Scotch Eggs and enjoy a Full Scottish Breakfast every chance you get!

Sláinte,

Wendy

Scotch Eggs

I use a wok to cook my scotch eggs in because I believe in multiculturalism

Ingredients

1 pound bulk country-style or herbed sausage

1 teaspoon crumbled dried sage

1/2 teaspoon dried thyme, crumbled

1/4 teaspoon cayenne

4 hard-boiled small/medium eggs

1/4 cup all-purpose flour

1 raw large egg, beaten lightly

1 cup fresh bread crumbs

vegetable oil for deep-frying the eggs

Preparation

In a large bowl combine well the sausage, the sage, the thyme, and the cayenne, divide the mixture into 4 equal portions, and flatten each portion into a thin round. Enclose each hard-boiled egg completely in 1 of the sausage rounds, patting the sausage into place. Mix the breadcrumbs and flour in separate bowl. Dip the sausage-coated eggs the raw egg, letting the excess drip off, and roll them gently in the bread crumbs, coating them well. In a deep fryer heat 2 1/2 inches of the oil to 350°F. and in it fry the Scotch eggs. This can usually takes about 15 minutes, but cut open one scotch egg to ensure the sausage has cooked all the way. Transfer them to paper towels to drain with a slotted spoon when they are done.